Deconstructed Egg Roll Noodle Bowl
Try this delicious gluten free Deconstructed Egg Roll Noodle Bowl. A lighter, healthier version of an egg roll with added sweet potato glass noodles.
Equipment
- Wok
Ingredients
- 8 Oz Sweet Potato Glass Noodles Cooked and Chopped. You can sub with rice noodles too.
- 2 Tbsp Oil
- 2 Garlic Cloves Minced
- 2 Tsp Fresh Ginger Minced
- 2 Carrots Shredded
- 1/2 Yellow Onion Thinly sliced
- 1 Lbs Beyond Meat Hot Sausage You can substitute for another protein.
- 2 Cups Green Cabbage Shredded
- 1/2 Tsp Salt and Pepper
- 1/4 Cup Coconut Aminos Or Soy Sauce
- 2 Tbsp Hoisin Sauce
- 1 Tbsp Rice Wine Vinegar
- 2 Tsp Sambal Or Sriracha
- 2 Tbsp Sesame Oil
- 1/4 Cup Green Onions Chopped
- 2 Tsp Sesame Seeds
Instructions
- Start my boiling water and then adding in your sweet potato noodles.
- Cook for 6-8 minutes and rinse and strain. Roughly chop and set aside
- In a hot wok add in your oil.
- Add in your minced garlic and ginger. Saute for 1 minute.
- Add in your shredded carrots and onion. Saute for another minute.
- Make some space on the side of you pan and add in your protein.
- Break up well and incorporate.
- Add in you shredded cabbage.
- Season with salt and pepper and mix well.
- Next incorporate in your glass noodles.
- Now add in all your sauces. Coconut Aminos, Hoisin, Rice Wine Vinegar, Sambal, and Sesame Oil.
- Mix and let cook for 2 minutes.
- Finally add in your green onions and top with sesame seeds!